Easy Scalloped Potatoes

 5 medium potatoes
 1 medium onion
 1 can of Cream of Mushroom (or chicken) soup
 1 can of milkFor less rich potatoes, use half milk and half water. For a creamier, richer dish use a cream (10% fat).
 ½ cup shredded cheese (cheddar, mozzarella, havarti, etc)

1

Preheat oven to 400 degrees.
Grease a 9″ x 13″ glass baking pan.
Peel and slice potatoes (1/8″ thick), slice onion and break into rings

2

Add a layer of potatoes then a layer of onion to the pan. Season with salt and pepper.
Repeat until you have three layers of potatoes topped with onions.
Add a fourth and final layer of potatoes (no onions on the last layer!)

3

Combine Cream of Mushroom soup with milk (or milk/water, cream, etc), mix well.
Pour evenly over the entire dish.
Cover with tin foil.

4

Bake for 35 minutes, remove from oven. Remove tin foil.
Add shredded cheese to cover the top evenly.

5

Increase oven temperature to 425 degrees, return uncovered to oven for 10 – 15 minutes until cheese is melted and starts to brown.